In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.)

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let stand at room temperature for 10 to 15 minutes before rolling out.